Food Processor Method (French Bread) Recipe - Cooking Index
Food Processor Method (French Bread) Recipe - Cooking Index
| 1 tablespoon | 15ml | Yeast |
| 1/3 cup | 78ml | Warm water |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1/2 teaspoon | 2.5ml | Ascorbic acid |
| 3 1/2 cups | 218g / 7.7oz | Flour - (about 1 lb) |
| 1 tablespoon | 15ml | Gluten flour - per cup of flour |
| 2 1/4 teaspoons | 11ml | Salt |
| 2 tablespoons | 30ml | Olive oil |
| 1 cup | 237ml | Cold water |
1. Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water into yeast mixture. Add 2 tbls. olive oil. Set aside.
2. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine.
3. Start machine. Slowly pour liquid into processor. A ball should form in a few seconds, if it doesn't, add a little water. Dough should form a ball on top of the blade. Allow to revolve 8 to 10 times. If dough will not form a ball, add a T. of flour and pulse motor.
4. Stop machine. Remove cover and feel dough. If it feels wet add a T. of flour and rotate. Feel dough again. Replace cover and let dough rest 5 minutes.
5. Turn on machine and rotate dough 30 times. Remove to a floured surface. Dough should feel smooth, not sticky and quite firm. (Do not overheat dough; if it gets hot, turn machine off and allow to cool.)
6. Let dough rest 2 minutes. Knead vigorously 50 times, slapping dough on counter.
7. Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and let rise 60 minutes.
8. Turn out onto floured board, knead vigorously, stretching dough into a 14" rectangle. Fold long side to center, repeat making 3 layers. Repeat shaping and folding (this stretches the gluten and redistributes any yeast remaining). Then fold into a ball and return to greased tub (or bowl) for the long rise, at least 2 hours or until 2 1/2 to 3 times in size.
9. Turn out onto floured surface, divide (opt) and shape into a round or long loaf or into rolls. USE A BAKING STONE.
START PREHEATING OVEN TO 450FOR AT LEAST 30 MINUTES BEFORE BAKING.
10. Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking sheet.
11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup water (cooled). (opt)
12. Slash tops with a razor blade.
13. Slide loaf on the parchment paper into preheated oven onto baking stone and bake 30 minutes. Pour 1 or 2 cups of water into a pan on the bottom of oven to create steam.
Dough can be made in two batches and then combined for kneading and shaping.
Each recipe will make 2 baguettes or 2 round loaves or 12 rolls.
Source:
Way to Cook, Julia Child
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